Stuffed Marrow with Beef and Rice (Koosa Mahshi)
Servings Prep Time
4serves 35minutes
Cook Time
45minutes
Servings Prep Time
4serves 35minutes
Cook Time
45minutes
Ingredients
  • 10 cored marrow(or small zucchini)
  • 1 small oniondiced
  • 1/3lb lean, grass-fed beef
  • 1tsp curry powder
  • 2tbsp tomato sauce
  • 1/4cup water
  • 1tbsp chopped parsley
  • 1cup short grain rice
  • 1tbsp olive oil
  • 1/2cup Inside of squash
  • 1/2tsp curry powder
  • 1/2cup tomato sauce
  • 1tbsp chopped parsley
  • 2cups organic chicken broth
  • 1/4cup freshly squeezed lemon juice(approx. 1 lemon)
  • 1/4cup high quality olive oil
  • salt
  • olive oil
Instructions
  1. Core the marrow, and save the insides of the squash for later use.
  2. In a large saucepan, heat 1 tbsp of olive oil. Saute the onions. Once translucent, add the ground beef, pinch of salt, and 1 tsp of curry powder.
  3. Brown the meat. Once browned, add 2 tbsp of tomato paste, parsley and water.
  4. Bring the sauce to a rapid simmer, then remove from heat and place into a large bowl.
  5. Add to the bowl the 1 cup of uncooked short grain rice. Mix together with the sauce using a spoon. Set aside until it cools down.
  6. In the same saucepan, heat 1 tbsp of olive oil. Add the insides of the squash, 1 tsp of curry powder, a pinch of salt and saute.
  7. Once the squash has absorbed the spices and lightly browned, add 1/2 cup of tomato sauce and parsley. Set aside.
  8. Once the rice mixture has cooled, begin to stuff the squash. You will have leftover rice mixture.
  9. Add the squash in one layer or so at the bottom of a pot.
  10. Add the leftover rice mixture on top of the squash.
  11. Pour the sauce made with the inside of squash on top.
  12. Now add the chicken broth, lemon juice and olive oil. Add another pinch of salt.
  13. Bring to a rapid simmer over high heat, then reduce heat and cook covered for approximately 40 minutes, or until all of the liquid has been absorbed.
  14. Flip the pot over into a serving dish – ENJOY!